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| 2 x ca. 30 g | Butter or vegetarian margarine |
| 1 Bund | Spring onions finely chopped |
| 2 x 30 ml | Crusted port* |
| | Half a lemon; zest of |
| 4 x ca. 30 g | Vegetarian Stilton; crumbled |
| 1 klein | Bunc parsley; finely chopped |
| | black pepper freshly ground |
| | * Most port is fined with gelatine; crusted port is |
| | Always suitable. |
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1. Melt the butter in a saucepan and gently sweat the spring onions until soft. Remove from heat and allow to cool. When cool, add the port and simmer gently for 3 minutes.
2. Add the remaining ingredients and stir well.
3. Transfer to a blender and process until the mixture has bound. Check the seasoning.
4. Divide between individual ramekins and refrigerate for at least 2 hours.
5. Serve with melba toast.
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